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users rating3.5/4

Very tasty, makes more than you expect and while it can be sufficiently filling as a main course, one may need a to add little protein, as other reviewers have noted. I'm going to make it this weekend as a side to a beef roast. But this is really a favorite of mine and an easy one pot dish.

This was extremely flavorful. We
made a few modifications. Since I
was cooking for two, and love blue
cheese I halved the recipe - but
used nearly 1/2 cup of blue cheese.
Instead of sprinkling the cheese on
top at the end, I melted-it-in
before adding the cream & parmesean.
Stirred-in the spinach last. We
felt it needed protein (as others
have suggested). In a separate pan,
we sauteed 2 small cubed chicken
breasts, with 8oz of sliced baby
bella mushrooms - until most of the
water evaporated from the mushrooms.
To the meat mixture, we then added 4
oz (6 slices) of chopped pancetta.
Just before the pancetta was
finished, we added 1 large clove of
pressed garlic and a bit of black
pepper. The meat mixture needs no
salt. We served the risotto in a
flat, shallow bowl and topped it
with a spoon of the meat mixture.
Every bite of the risotto was
incredibly rich and tasty. This
recipe offers an excellent
balance of flavors.

Yummm! This risotto is delicious! I used a ready-diced mix of butternut squash and sweet potatoes, frozen spinach (defrosted in the microwave and drained), and Danish blue cheese (a lot more than the recipe called for hehe). I also used a lot more wine and added vegetable broth one cup at a time. Turned out really great!

This was delicious. I would rate closer to a 3.5. I want to make a few minor changes next time, but the taste and the texture was great. Would have been super simple if I had found chopped butternut squash at the store, but not the end of the world to chop myself. I think pancetta would be a nice addition.

Thought this was easy and a good winter evening meal. Followed the broth-adding directions in the recipe; the rice could have been a bit more al dente, but overall worked out fine. i substituted sage for the rosemary and used tuscan kale in place of the spinach. The blue cheese is essential, both for flavor and for salt and tang. I will try this again using the more traditional "cup at a time" stock addition method to see if i can get the texture perfect.

Loved this recipe. I made it as
is...except used the traditional way of
adding the stock a little at a time.
The butternut squash was tender and
delicious. It's rich and plentiful...I
used less cream and would use even less
again. It was creamy on it's own!

This was really good. I used my pressure cooker, which means I can quickly have risotto every week (and do!). I used frozen squash, and the chunks mostly disintegrated, but it just added to the creamy texture. I cut the amounts mostly in half and had enough for two for dinner and leftovers for lunch.

Eh. I was excited to make this because of all the great reviews, but it wasn't really anything special. I did make a few changes - made it the traditional way rather than adding the broth all at once, used sage instead of rosemary, added roasted walnuts, garlic, and a bit of nutmeg, and used fat free half and half at the end, but it was just so dense and heavy and the butternut squash flavor was kind of lost. Used a really creamy gorgonzola that deserved better. I also only used 1 1/2 cups of risotto, thinking it would make enough for dinner for two for two nights but it made a TON - I have a vat leftover in the fridge that I am not super excited to have to eat tonight. It definitely needs a protein, and could use another texture, and something with a bit of brightness to contrast the heaviness and richness of the dish. Overall, would not make this again. There are better butternut squash recipes out there and better risotto recipes out there.